Name: Recipe "Honey Lime Roasted Brussels Sprouts with Avocado"
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: 2 lb brussels sprouts (ends trimmed and cut in half from top to bottom); 2 tbsp olive oil; kosher salt and black pepper (to taste); 2 tbsp olive oil; 2 tbsp lime juice; 2 tsp honey; 1 tsp dijon mustard; 2 cloves garlic (minced); kosher salt and black pepper (to taste); 0.333 cup pepitas; 0.25 tsp cayenne pepper; kosher salt (to taste); 1 avocado (seed removed and chopped); 3 tbsp cilantro (chopped); 2 tbsp cotija cheese

Why I Love These Honey Lime Brussels Sprouts

I know Brussels sprouts sometimes get a bad reputation, but they can be amazing when cooked right. Roasting them at a high temperature brings out their natural sweetness and gives them crispy edges instead of a mushy texture. This honey lime version is one of my favorites, the tangy dressing balances the earthy sprouts, and the creamy avocado and crunchy pepitas add great texture. Whether it’s a holiday feast or a simple weeknight dinner, these sprouts always disappear fast.

Why You’ll Love This Easy Side Dish

Crispy and creamy contrast, roasted sprouts get caramelized edges while the avocado stays cool and creamy.
Bright, tangy dressing, the honey lime dressing is simple but packs a punch of flavor with just a few ingredients.
Quick cleanup, all on one sheet pan, plus a quick dressing whisking.

Key Ingredients for Honey Lime Brussels Sprouts

Brussels sprouts, Look for firm, bright green sprouts about the size of a walnut. Smaller sprouts are sweeter and more tender. If they’re large, cut them in half or quarters for even roasting.
Pepitas, Raw hulled pumpkin seeds work best. Toast them just until they start to pop and turn golden. They add a wonderful crunch and a subtle nuttiness.
Cotija cheese, This Mexican cheese is salty and crumbly, similar to feta but milder. It adds a final burst of salty flavor. If you can’t find cotija, feta or even shredded Parmesan work well as substitutes.

Essential Equipment for Honey Lime Roasted Brussels Sprouts

Large baking sheet (rimmed, for easy roasting)
Small bowl or jar for dressing
Frying pan or small skillet for toasting pepitas
Chef’s knife and cutting board

Tips for Making the Best Roasted Brussels Sprouts

To get crispy, caramelized Brussels sprouts, start by trimming the ends and cutting any large ones in half so they cook evenly. Spread them in a single layer on the baking sheet, overcrowding will trap steam and make them soggy. Roast at 425°F until the edges are deeply golden and charred in spots, about 20 to 30 minutes, stirring once halfway through. For the pepitas, toast them in a dry pan over medium heat, shaking often, until they start to brown and smell nutty; they burn quickly, so keep an eye on them.

When you make the dressing, whisk the olive oil, lime juice, honey, Dijon, garlic, salt, and pepper together well. Taste and adjust the balance of sweet and tart if needed. Drizzle it over the hot sprouts just before serving so they soak up the flavor while still warm.

Honey Lime Brussels Sprouts Variations to Try

You can easily change up this recipe to suit your taste or what you have on hand. For a smoky flavor, toss in some crumbled cooked bacon or turkey bacon. If you don’t have cotija, feta or crumbled goat cheese are great alternatives. To make it vegan, swap the honey for agave or maple syrup and skip the cheese. Add a pinch of red pepper flakes or a dash of smoked paprika to the pepitas for extra heat. For a nut free version, substitute the pepitas with sunflower seeds or toasted almonds.

What to Serve with Honey Lime Roasted Brussels Sprouts

These Brussels sprouts are a versatile side dish. They pair especially well with roasted turkey or chicken, making them a natural choice for Thanksgiving or Christmas dinners. I also love serving them alongside grilled steak or fish for a lighter meal. For a vegetarian option, try them with a bowl of creamy polenta or quinoa. The bright, zesty flavors complement rich mains perfectly.

How to Store Leftover Brussels Sprouts

If you have leftovers, let them cool completely, then transfer to an airtight container. Store in the refrigerator for up to 3 days. Keep in mind that the avocado will discolor over time, so it’s best to add the avocado fresh each day. Without avocado, the sprouts themselves keep well.

Best Way to Reheat Brussels Sprouts

To bring back their crispy texture, reheat the sprouts in a 400°F oven for 5 to 7 minutes. Spread them on a baking sheet in a single layer. The microwave will make them soft and soggy, so avoid it if you can. If you stored the dressing separately, drizzle it on after reheating.

Honey Lime Brussels Sprouts FAQs

Can I make these ahead of time?

You can prep the Brussels sprouts a day ahead by trimming and halving them. Roast them just before serving to keep them crispy. The dressing and toasted pepitas can also be made ahead and stored separately.

Can I use frozen Brussels sprouts?

Fresh sprouts are best for this recipe because they roast up crispier. Frozen Brussels sprouts contain more moisture and tend to steam, which makes them less crispy. If you only have frozen, thaw them first and pat very dry, then reduce roasting time slightly.

How do I get my Brussels sprouts extra crispy?

Make sure they are thoroughly dried after washing, do not overcrowd the pan, and roast at a high temperature (425°F). Tossing them in a little oil before roasting also helps. Stirring once halfway through allows even browning.

What can I use instead of pepitas?

You can substitute pepitas with sunflower seeds, chopped almonds, or even pine nuts. Toast them the same way until golden. For a smoky twist, use smoked almonds and skip the toasting step.

Recipe

Honey Lime Roasted Brussels Sprouts with Avocado

Roasted Brussels sprouts with a simple honey lime dressing, spiced pepitas, avocado, cilantro, and a sprinkling of Cotija cheese. This easy Brussels sprouts recipe is a great side dish for the holidays or any day!

easyVegetarian

15 min

Prep Time

25 min

Cook Time

40 min

Total Time

Servings

American

Cuisine

182 kcal

Calories

Ingredients

Servings

for the brussels sprouts

2 lb brussels sprouts, ends trimmed and cut in half from top to bottom
2 tbsp olive oil

kosher salt and black pepper, to taste

for the honey lime dressing

2 tbsp olive oil
2 tbsp lime juice
2 tsp honey

1 tsp dijon mustard
2 cloves garlic, minced
kosher salt and black pepper, to taste

for the spiced pepitas

0.333 cup pepitas
0.25 tsp cayenne pepper

kosher salt, to taste

for assembly

1 avocado, seed removed and chopped
3 tbsp cilantro, chopped

2 tbsp cotija cheese

Instructions

1
Preheat the oven to 425 degrees F. Place the Brussels sprouts on a large baking sheet. Drizzle with olive oil and toss until sprouts are coated. Season with salt and pepper, to taste. Roast for 20 to 30 minutes, stirring once. Remove from the oven when the Brussels sprouts are crispy and slightly charred on the outside.
2
While the Brussels sprouts are roasting, make the honey lime dressing. In a small bowl or jar, whisk together the olive oil, lime juice, honey, Dijon, garlic, salt, and pepper. Set aside.

3
To toast the pepitas, heat the pan over medium-high heat. Add the pepitas in a single layer, making sure to not overcrowd them or they won't toast evenly. Add the cayenne pepper. Toast, shaking the pan occasionally or stirring so they don't burn. This will take a couple of minutes. When the pepitas are slightly golden brown and smell toasty, remove them from the pan. Season with salt.
4
When the Brussels sprouts are roasted, place them in a large bowl or onto a platter. Drizzle the sprouts with the honey lime dressing. Top with toasted pepitas, avocado, cilantro, and Cotija cheese. Serve immediately.

Nutrition (per serving)

182kcal

Calorie breakdown

Protein14%27 kcal

Fat55%111 kcal

Carbohydrates31%61 kcal

How this was calculated — 14 of 15 ingredients matched

brussels sproutsBrussels sprouts, raw390 kcal

olive oilOil, corn, peanut, and olive265 kcal

kosher salt and black pepperPepper, banana, raw0 kcal

olive oilOil, corn, peanut, and olive265 kcal

lime juiceLime juice, raw8 kcal

honeyHoney roll sausage, beef18 kcal

dijon mustardMustard, prepared, yellow3 kcal

garlicGarlic, raw15 kcal

kosher salt and black pepperPepper, banana, raw0 kcal

cayenne pepperSpices, pepper, red or cayenne4 kcal

kosher saltSalt, table0 kcal

avocadoAvocados, raw, Florida1 kcal

cilantroCoriander (cilantro) leaves, raw10 kcal

cotija cheeseCheese, mexican, queso cotija110 kcal

Serving size ≈ 184 g · 6 servings

Nutrition information is automatically calculated from USDA FoodData Central, so should only be used as an approximation. Actual values may vary depending on the ingredients, brands, and preparation methods used.

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Keyword: gluten-free, glutenFree, nutFree, Oven Baked, Roasted, spicy, vegetarian

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